DOI QR코드

DOI QR Code

메밀껍질의 효소분해에 의한 기능성 올리고당의 생산 및 특성

Production and Characteristics of Cello- and Xylo-oligosaccharides by Enzymatic Hydrolysis of Buckwheat Hulls

  • 임희진 (영남대학교 식품영양학과) ;
  • 김춘영 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • 투고 : 2016.03.03
  • 심사 : 2016.04.29
  • 발행 : 2016.06.30

초록

메밀껍질은 메밀 알곡보다 유효성분이 많음에도 불구하고 식품학적 가치가 떨어져 대부분 폐기되고 있다. 따라서 이를 기능성 식품소재로 활용하기 위해 효소분해하여 기능성 올리고당을 생산하고 이들의 특성을 분석하였다. 올리고당 생산을 위한 최적 가수분해조건은 셀룰로스 분획의 경우 pH 5.0, $40^{\circ}C$, 기질농도 4%로 결정되었으며, 헤미셀룰로스 분획은 pH 5.0, $40^{\circ}C$, 30 unit으로 결정되었다. 최적 분해조건을 이용하여 72시간 효소분해 후 얻은 올리고당의 생산량을 측정한 결과, 셀룰로스와 헤미셀룰로스 분획으로부터 얻은 올리고당의 수율은 각각 132.37 g/kg 및 393.04 g/kg이었다. 또한 각 분획의 올리고당 함량을 측정한 결과, 포도당, 자일로스, xylobiose, xylotriose, cellobiose 및 cellotriose가 검출되었다. 올리고당(OSC, OSH)의 산화방지 활성을 측정한 결과, OSC는 분해시간이 증가할수록 산화방지 활성은 감소한 반면 OSH는 증가하였다. 또한 메밀껍질로부터 생산된 올리고당 첨가 시, 모든 비피더스 균주의 생육이 control에 비해 증가하여 프리 바이오틱 효과가 있음을 알 수 있었다. 이상의 연구결과, 효소분해에 의해 메밀껍질로부터 올리고당을 생산할 수 있었으며, 산화방지와 프리바이오틱 효과가 있음을 확인하였다. 따라서 목적에 따라 효소의 처리시간 및 방법을 다양화한다면 기능성식품으로의 활용이 더 높아질 것으로 예상된다.

This study was conducted to produce oligosaccharides from buckwheat hull by using commercial enzymes. Yields of oligosaccharides obtained by enzymatic hydrolysis of the cellulose and hemicellulose fractions were 132.37 and 393.04 g/kg, respectively. Xylose, glucose, fructose, xylobiose, xylotriose, cellobiose, and cellotriose were detected in the hydrolysate produced from buckwheat hull. Antioxidant activity of oligosaccharide from cellulose fraction (OSC) reduced with increasing hydrolysis time; however, the antioxidant activity of oligosaccharide from hemicellulose fraction (OSF) increased as the hydrolysis time was prolonged. OSF and OSC showed higher increase in viable counts compared to the control. As a result, oligosaccharides produced from buckwheat hull by enzymatic hydrolysis showed antioxidant activity and prebiotic effects. It is suggested that utilization of oligosaccharides produced from buckwheat hull as functional food materials may be improved when hydrolysis time and conditions are controlled for this purpose.

키워드

참고문헌

  1. Park YM, Kim JK. Characterization of the degradation of pear fruit cell wall by pectolytic enzymes and their use in fruit tissue liquefaction. J. Korean Soc. Hort. Sci. 38: 255-262 (1997)
  2. Im HJ, Park BY, Yoon KY. Production of soluble dietary fiber of buckwheat hulls by enzymatic depolymerzation and its characteristics. Korean J. Food Sci. Technol. 48: 97-103 (2016) https://doi.org/10.9721/KJFST.2016.48.2.97
  3. Chantaro P, Devahastin S, Chiewchan N. Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci. Technol. 41: 1987-1994 (2008) https://doi.org/10.1016/j.lwt.2007.11.013
  4. Wachirasiri P, Julakarangka S, Wanlapa S. The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate. Songklanakarin J. Sci. Technol. 31: 605-611 (2009)
  5. Nawirska A, Kwasniewska M. Dietary fibre fractions from fruit and vegetable processing waste. Food Chem. 91: 221-225 (2005) https://doi.org/10.1016/j.foodchem.2003.10.005
  6. Baek JH, Lee SY. Physicochemical properties of fibrous material fraction from by-product of aloe vera gel processing. Food Eng. Prog. 14: 118-126 (2010)
  7. Kang HK, Seo OS, Choi HC, Chae HS, Na JC, Yu DJ, Kang GH, Bang HT, Park SB, Kim MJ, Lee JE, Kim DW, Kim SH. Effects of feed supplementations for fermented apple pomace and cinnamon on egg quality and performance in laying hens. Korean J. Poult. Sci. 37: 63-68 (2010) https://doi.org/10.5536/KJPS.2010.37.1.063
  8. Statistics Korea. 2012 Crop Production Statistics. Kangmoon, Daejeon, Korea. pp 62-63 (2013)
  9. Wang L, Yang X, Qin P, Shan F, Ren G. Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract. Ind. Crop. Prod. 49: 312-317 (2013) https://doi.org/10.1016/j.indcrop.2013.04.039
  10. Krkoskova B, Mrazova Z. Prophylactic components of buckwheat. Food Res. Int. 38: 561-568 (2005) https://doi.org/10.1016/j.foodres.2004.11.009
  11. Lee SY, Shim HH, Ham SS, Rhee HI, Choi YS, Oh SY. The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles. J. Korean Soc. Food Nutr. 20: 354-362 (1991)
  12. Lee CY, Lee SJ, Oh SS. Recent trends in buckwheat allergen research: A mini review. Food Eng. Prog. 16: 314-324 (2012)
  13. Watanabe M. Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) groats. J. Agr. Food Chem. 46: 839-845 (1998) https://doi.org/10.1021/jf9707546
  14. Watanabe M, Ohshita Y, Tsushida T. Antioxidant compounds from buckwheat (Fagopyrum esculentum Moench) hulls. J. Agr. Food Chem. 45: 1039-1044 (1997) https://doi.org/10.1021/jf9605557
  15. Mukoda T, Sun B, Ishiguro A. Antioxidant activities of buckwheat hull extract toward various oxidative stress in vitro and in vivo. Biol. Pharm. Bull. 24: 209-213 (2001) https://doi.org/10.1248/bpb.24.209
  16. Oh MH, Jang HL, Lim YJ, Yoon KY. Antioxidant activities of Cedrela sinensis hydrolysates prepared using various enzymes. Korean J. Food Sci. Technol. 47: 413-418 (2015) https://doi.org/10.9721/KJFST.2015.47.4.413
  17. Park SJ, Park JW, Lee HS, Kim BY, Baik MY. A study on the changes of insoluble protein and dietary fiber of the rice by-products prepared by mixed enzyme treatment. Food Eng. Prog. 16: 157-163 (2012)
  18. Aden A, Foust T. Technoeconomic analysis of the dilute sulfuric acid and enzymatic hydrolysis process for the conversion of corn stover to ethanol. Cellulose 16: 535-545 (2009) https://doi.org/10.1007/s10570-009-9327-8
  19. Martinez M, Yanez R, Alonso JL, Parajo JC. Chemical production of pectic oligosaccharides from orange peel wastes. Ind. Eng. Chem. Res. 49: 8470-8476 (2010) https://doi.org/10.1021/ie101066m
  20. Chen BY, Chen SW, Wang HT. Use of different alkaline pretreatments and enzyme models to improve low-cost cellulosic biomass conversion. Biomass Bioenerg. 39: 182-191 (2012) https://doi.org/10.1016/j.biombioe.2012.01.012
  21. Lequart C, Nuzillard JM, Kurek B, Debeire P. Hydrolysis of wheat bran and straw by an endoxylanase: Production and structural characterization of cinnamoyl-oligosaccharides. Carbohyd. Res. 319: 102-111 (1999) https://doi.org/10.1016/S0008-6215(99)00110-X
  22. Zhao LC, Wang Y, Lin JF, Guo LQ. Adsorption and kinetic behavior of recombinant multifunctional xylanase in hydrolysis of pineapple stem and bagasse and their hemicellulose for xylo-oligosaccharide production. Bioresour. Technol. 110: 343-348 (2012) https://doi.org/10.1016/j.biortech.2012.01.076
  23. Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 32: 426-428 (1959)
  24. Im HJ, Yoon KY. Production and characterisation of alcoholinsoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech J. Food Sci. 33: 449-457 (2015)
  25. Park SY, Yoon KY. Enzymatic production of soluble dietary fiber from the cellulose fraction of Chinese cabbage waste and potential use as a functional food source. Food Sci. Biotechnol. 24: 529-535 (2015) https://doi.org/10.1007/s10068-015-0069-0
  26. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1200 (1958)
  27. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 26: 1231-1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  28. Dinis TC, Madeira VM, Almeida LM. Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch. Biochem. Biophys. 315: 161-169 (1994) https://doi.org/10.1006/abbi.1994.1485
  29. Amsterdam D. Susceptibility testing of antimicrobial in liquid media, antibiotics in laboratory medicine. pp 61-143. In: Antibiotics in laboratory medicine. Lorian V. (Ed). Williams and Wilkins. Philadelphia, PA, USA (2005)
  30. Gibbins RD, Aksoy HA, Ustun G. Enzymeassisted aqueous extraction of safflower oil: Optimisation by response surface methodology. Int. J. Food Sci. Technol. 47: 1055-1062 (2012) https://doi.org/10.1111/j.1365-2621.2012.02940.x
  31. Woo CH, Park CH, Yoon HH. Production of acetic acid from cellulosic biomass. Korean J. Biotechnol. Bioeng. 15: 458-463 (2000)
  32. Gomez-Tovar F, Celis LB, Razo-Flores E, Alatriste-Mondragon F. Chemical and enzymatic sequential pretreatment of oat straw for methane production. Bioresour. Technol. 116: 372-378 (2012) https://doi.org/10.1016/j.biortech.2012.03.109
  33. Ismail MA, Chen H, Baldwin EA, Plotto A. Optimizing the use of hydrolytic enzymes to facilitate peeling of citrus fruit. Proc. Fla. State Hort. Soc. 118: 400-402 (2005)
  34. Guan X, Yao H. Optimization of viscozyme L-assisted extraction of oat bran protein using response surface methodology. Food Chem. 106: 345-351 (2008) https://doi.org/10.1016/j.foodchem.2007.05.041
  35. Yoon KY, Cha MH, Shin SR, Kim KS. Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition. Food Chem. 92: 151-157 (2005) https://doi.org/10.1016/j.foodchem.2004.07.014
  36. Kim JE, Joo SI, Seo JH, Lee SP. Antioxidant and ${\alpha}$-glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes. J. Korean Soc. Food Sci. Nutr. 38: 989-995 (2009) https://doi.org/10.3746/jkfn.2009.38.8.989
  37. Zha XQ, Wang JH, Yang XF, Liang H, Zhao LL, Bao SH, Luo JP, Xu YY, Zhou BB. Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran. Carbohyd. Polym. 78: 570-575 (2009) https://doi.org/10.1016/j.carbpol.2009.05.020
  38. Huang X, Dai J, Fournier J, Ali AM, Zhang Q, Frenkel K. Ferrous ion autoxidation and its chelation in iron-loaded human liver HepG2 cells. Free Rad. Biol. Med. 32: 84-92 (2002) https://doi.org/10.1016/S0891-5849(01)00770-5
  39. Flickinger EA, Fahey Jr GC. Pet food and feed applications of inulin, oligofructose and other oligosaccharides. Brit. J. Nutr. 87: S297-S300 (2002) https://doi.org/10.1079/BJN/2002552

피인용 문헌

  1. Optimization of enzymatic hydrolysis of copra meal: compositions and properties of the hydrolysate vol.55, pp.9, 2018, https://doi.org/10.1007/s13197-018-3302-z